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Bambina P, Gancel AL, Corona O, Jourdes M, Teissedre PL. Soil effect on proanthocyanidins composition of red and white wines obtained from Nero d'Avola and Grillo Vitis vinifera L. Cultivars. Food Chem 2024; 443:138521. [PMID: 38280367 DOI: 10.1016/j.foodchem.2024.138521] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/10/2023] [Revised: 01/17/2024] [Accepted: 01/18/2024] [Indexed: 01/29/2024]
Abstract
In this study, the effects of the main soil chemical-physical parameters (i.e. texture, pH, total carbonates, cation exchange capacity, electric conductivity, organic matter and mineral endowment) on proanthocyanidin composition of Nero d'Avola red wines and Grillo white wines were investigated. Monomer proanthocyanidins (i.e. (+)-catechin and (-)-epicatechin) and oligomer proanthocyanidins (i.e. B1, B2, B3 and B4 dimers and C1 trimer), as well as proanthocyanidins subunit composition, percentage of galloylation, percentage of prodelphinidins and mean degree of polymerization, were studied for each wine. Results highlighted that the proanthocyanidins composition of both red and white wines is greatly affected by soil. In particular, the proanthocyanidins composition of Nero d'Avola red wines appeared to be affected by the soil physical-chemical parameters related to nutrients dynamics (CEC, EC, pH, organic matter, mineral endowment), whereas the proanthocyanidins composition of Grillo white wines was mainly influenced by the soil texture, that modulates soil water dynamics.
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Affiliation(s)
- Paola Bambina
- Department of Agricultural, Food and Forestry Sciences, University of Palermo, V.le delle Scienze 13, 90128 Palermo, Italy.
| | - Anne-Laure Gancel
- Institut des Sciences de la Vigne et du Vin, Université de Bordeaux, 210, chemin de Leysotte, 33882 Villenave d'Ornon cedex, France.
| | - Onofrio Corona
- Department of Agricultural, Food and Forestry Sciences, University of Palermo, V.le delle Scienze 13, 90128 Palermo, Italy.
| | - Michael Jourdes
- Institut des Sciences de la Vigne et du Vin, Université de Bordeaux, 210, chemin de Leysotte, 33882 Villenave d'Ornon cedex, France.
| | - Pierre-Louis Teissedre
- Institut des Sciences de la Vigne et du Vin, Université de Bordeaux, 210, chemin de Leysotte, 33882 Villenave d'Ornon cedex, France.
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2
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Amarowicz R, Pegg RB. Condensed tannins-Their content in plant foods, changes during processing, antioxidant and biological activities. ADVANCES IN FOOD AND NUTRITION RESEARCH 2024; 110:327-398. [PMID: 38906590 DOI: 10.1016/bs.afnr.2024.03.001] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/23/2024]
Abstract
Condensed tannins are considered nutritionally undesirable, because they precipitate proteins, inhibit digestive enzymes, and can affect the absorption of vitamins and minerals. From the consumer's point of view, they impart astringency to foods. Yet, they are viewed as a double-edged sword, since they possess antioxidant and anti-inflammatory activities. Intake of a small quantity of the right kind of tannins may in fact be beneficial to human health. This chapter reports on the chemical structure of condensed tannins, their content in plants and food of plant origin, how they are extracted, and methods for their determination. A description of the effects of processing on condensed tannins is discussed and includes soaking, dehulling, thermal processing (i.e., cooking, boiling, autoclaving, extrusion), and germination. The astringency of condensed tannins is described in relation to their interactions with proteins. Finally, details about the biological properties of condensed tannins, including their antimicrobial, anti-inflammatory, anticancer, anti-diabetic, and anti-obesity activities, are reviewed.
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Affiliation(s)
- Ryszard Amarowicz
- Institute of Animal Reproduction and Food Research, Polish Academy of Sciences, Olsztyn, Poland.
| | - Ronald B Pegg
- Department of Food Science & Technology, The University of Georgia, Athens, GA, United States
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3
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Laitila JE, Salminen JP. Quantitative and qualitative composition of proanthocyanidins and other polyphenols in commercial red wines and their contribution to sensorially evaluated tannicity. Food Res Int 2024; 177:113867. [PMID: 38225134 DOI: 10.1016/j.foodres.2023.113867] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/13/2023] [Revised: 12/04/2023] [Accepted: 12/14/2023] [Indexed: 01/17/2024]
Abstract
The analysis of proanthocyanidins (PA) in red wine has typically been conducted using few key methods, such as phloroglucinolysis or precipitation assays. Here, the content of PAs and other common polyphenol groups in commercial red wines were analyzed with a group-specific liquid chromatography-tandem mass spectrometry method. Besides concentrations, the method provides qualitative information about the detected compound groups in the form of two-dimensional (2D) chromatographic fingerprints. The 2D fingerprints of PAs have not been utilized in analysis of red wine before. For instance, 2D chromatographic fingerprints revealed that the complex PA compositions were qualitatively notably similar between many wine types, even when there were considerable differences in concentrations. Finally, 201 commercial red wines had been categorized as either tannic or medium tannic based on their sensorial evaluations. The content of PAs and three different groups of oligomeric adducts of malvidin glycosides and PAs were measured from these wines. The compositional features of the PAs and PA-malvidin glycoside adducts were more important than concentrations in explaining the perceived tannicity.
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Affiliation(s)
- Juuso Erik Laitila
- Natural Chemistry Research Group, Department of Chemistry, University of Turku, FI-20500, Turku, Finland.
| | - Juha-Pekka Salminen
- Natural Chemistry Research Group, Department of Chemistry, University of Turku, FI-20500, Turku, Finland.
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4
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Cheng C, Liu P, Zhao P, Du G, Wang S, Liu H, Cao X, Zhao Q, Wang X. Developing novel oenological tannins from 44 plants sources by assessing astringency and color in model wine. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2023; 103:1499-1513. [PMID: 36189836 DOI: 10.1002/jsfa.12247] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/29/2022] [Revised: 09/06/2022] [Accepted: 10/03/2022] [Indexed: 06/16/2023]
Abstract
BACKGROUND Oenological tannins are commercial natural products extracted from different botanical sources, which were widely reported as prominent contributors to wine quality. Research on wine quality affected by tannins extracts promoted the development of new oenological products with low cost and high accessibility. In the present study, the structure and concentration of tannin in polyphenol extracts, as well as their correlation with astringency and the color of model wine, was investigated by UV spectrophotometer, HPLC, fluorescence quenching, sodium dodecylsulfate-polyacrylamide gel electrophoresis, colorimeter and sensory evaluation. RESULTS Resource extracts from 16 of 44 plants were screened as wine oenological tannins, according to the total polyphenol and total flavanol, as well as the intensity of astringency and bitterness. Polyphenols extracted from grape seeds and green tea were more effective in increasing the wine astringency compared to other plant tannins. CONCLUSION Total flavanol content and tannin activity showed a strong correlation with wine astringency. Condensed tannins with mean degree of polymerization also exhibited strong color stability, and the concentrations of (-)-epigallocatechin were associated with the a* value, a negative qualitative factor for wine color. The present study provides new clues regarding the development of low-cost and highly accessible sources of polyphenol extracts and lays a theoretical foundation for the development of the oenological product. © 2022 Society of Chemical Industry.
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Affiliation(s)
- Chenyaqiong Cheng
- College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi'an, China
| | - Pei Liu
- College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi'an, China
| | - Pengtao Zhao
- College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi'an, China
- Engineering Research Center for High-Valued Utilization of Fruit Resources in Western China, Ministry of Education, Shaanxi Normal University, Xi'an, China
| | - Guorong Du
- School of Biological and Environmental Engineering, Xi'an University, Xi'an, China
| | - Shengnan Wang
- College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi'an, China
| | - Hui Liu
- College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi'an, China
| | - Xiaomeng Cao
- College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi'an, China
| | - Qinghao Zhao
- College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi'an, China
| | - Xiaoyu Wang
- College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi'an, China
- Engineering Research Center for High-Valued Utilization of Fruit Resources in Western China, Ministry of Education, Shaanxi Normal University, Xi'an, China
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5
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Feng J, Nieuwenhuizen N, Atkinson R, Wang W, Zeng J, Zheng H, Tao J. Comparative study of phenolic compounds reveals a positive relationship between astringency and the phenolic composition in table grape varieties. J Food Sci 2023; 88:447-461. [PMID: 36527319 DOI: 10.1111/1750-3841.16413] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/16/2022] [Revised: 09/28/2022] [Accepted: 11/18/2022] [Indexed: 12/23/2022]
Abstract
Phenolic compounds and their derivatives play a major role in the intensity and characteristics of grape (Vitis vinifera) astringency. The present study investigated the relationship between phenolic composition and astringency of six commercial table grape varieties (two of each white-, red-, and black-skinned). Qualitative and quantitative liquid chromatography-mass spectrometry analysis was used to identify the variety-specific phenolic profiles in the skins and total astringency intensity was assessed and described by a trained sensory panel. Thirty phenolic compounds were identified among the six varieties. Principal component analysis of the phenolic profiles revealed that the intensity of astringency of grape skin was positively correlated with catechin, epicatechin, epicatechin-3-O-gallate, and proanthocyanidin dimers B1, B2, and B3. A further orthogonal partial least-squares discrimination analysis of these compounds showed that catechin was the substance most strongly and positively correlated (R = 0.904) with grape skin astringency. PRACTICAL APPLICATION: This study provided a better understanding of the relationships between phenolic composition and table grape astringency and highlighted a potential metabolic marker that could be used as a predictor for the complex astringency sensory attributes of table grape berries.
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Affiliation(s)
- Jiao Feng
- College of Horticulture, Nanjing Agricultural University, Nanjing, China
| | - Niels Nieuwenhuizen
- The New Zealand Institute for Plant and Food Research Ltd (PFR), Auckland, New Zealand
| | - Ross Atkinson
- The New Zealand Institute for Plant and Food Research Ltd (PFR), Auckland, New Zealand
| | - Wu Wang
- Institute of Botany, Jiangsu Province and Chinese Academy of Sciences, Nanjing, China
| | - Jingjue Zeng
- Guangdong Provincial Key Laboratory of Applied Botany, South China Botanical Garden, Chinese Academy of Sciences, Guangzhou, China
| | - Huan Zheng
- College of Horticulture, Nanjing Agricultural University, Nanjing, China
| | - Jianmin Tao
- College of Horticulture, Nanjing Agricultural University, Nanjing, China
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6
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Skin cell wall ripeness alters wine tannin profiles via modulating interaction with seed tannin during alcoholic fermentation. Food Res Int 2022; 162:111974. [DOI: 10.1016/j.foodres.2022.111974] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/06/2022] [Revised: 08/03/2022] [Accepted: 09/21/2022] [Indexed: 11/23/2022]
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7
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Tu Q, Liu S, Li Y, Zhang L, Wang Z, Yuan C. The effects of regions and the wine aging periods on the condensed tannin profiles and the astringency perceptions of Cabernet Sauvignon wines. Food Chem X 2022; 15:100409. [PMID: 36211762 PMCID: PMC9532778 DOI: 10.1016/j.fochx.2022.100409] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/04/2022] [Revised: 07/25/2022] [Accepted: 08/04/2022] [Indexed: 11/07/2022] Open
Abstract
Thirty-two commercial red wines of Cabernet Sauvignon produced in five continuous vintages (2015–2019) and collected from four production regions were statistically different for the analyzed condensed tannin profiles. Cabernet Sauvignon wines from four regions were rich in the (–)-epicatechin as the extension subunit. Condensed tannin profiles could be used to distinguish some of the production region, but the different vintage samples were not well differentiated. A negative correlation of ageing periods and condensed tannin concentration of Cabernet Sauvignon wines was observed.
This study sought to determine the effects of wine-producing regions and aging periods on the astringency and chemistry of condensed tannins of Cabernet Sauvignon dry red wines. A wine quality study was performed with 5 vintages of 32 Cabernet Sauvignon wines produced in four Chinese wine-producing regions, Hebei (H), Xinjiang (X), Inner Mongolia (NM), and Ningxia (NX). Condensed tannin profiles were assessed by high-performance liquid chromatography coupled with a diode array detector (HPLC-DAD). The (–)-epicatechin as the terminal subunit (tEC) is the major differential component between regions. Correlation analysis revealed that condensed tannin concentration and composition significantly affected the sensory evaluation of astringency. Condensed tannin concentrations were significantly and negatively correlated with wine aging periods. However, no significant correlation was found between aging periods and condensed tannin subunits (as mole%) composition. The current findings enhance the understanding of condensed tannins' chemical and astringency characteristics in Cabernet Sauvignon wines.
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Pulsed Vacuum Drying of Persimmon Slices: Drying Kinetics, Physicochemical Properties, Microstructure and Antioxidant Capacity. PLANTS 2022; 11:plants11192500. [PMID: 36235366 PMCID: PMC9571454 DOI: 10.3390/plants11192500] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 08/28/2022] [Revised: 09/21/2022] [Accepted: 09/21/2022] [Indexed: 11/16/2022]
Abstract
In order to explore an alternative drying method to enhance the drying process and quality of persimmon slices, pulsed vacuum drying (PVD) was employed and the effects of different drying temperatures (60, 65, 70, and 75 °C) on drying kinetics, color, rehydration ratio (RR), microstructure, bioactive compounds, and the antioxidant capacity of sliced persimmons were investigated in the current work. Results showed that the rehydration ratio (RR) of the samples under PVD was significantly higher than that of the traditional hot air-dried ones. Compared to the fresh samples, the dried persimmon slices indicated a decrease in the bioactive compounds and antioxidant capacity. The total phenolic content (TPC) of PVD samples at 70 °C was 87.96% higher than that of the hot air-dried persimmon slices at 65 °C. Interestingly, at 70 °C, the soluble tannin content and TPC of the PVD samples reached the maximum values of 6.09 and 6.97 mg GAE/g, respectively. The findings in the current work indicate that PVD is a promising drying method for persimmon slices as it not only enhances the drying process but also the quality attributes.
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9
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Kumar L, Tian B, Harrison R. Interactions of Vitis vinifera L. cv. Pinot Noir grape anthocyanins with seed proanthocyanidins and their effect on wine color and phenolic composition. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113428] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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10
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Wang Z, Yang J, Ren Y, Yuan C, Wang Z. The effects of the grape varieties and the wine aging periods on the tannin profiles and the astringency perceptions of wines. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2022. [DOI: 10.1007/s11694-022-01355-9] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
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11
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González-Muñoz B, Garrido-Vargas F, Pavez C, Osorio F, Chen J, Bordeu E, O'Brien JA, Brossard N. Wine astringency: more than just tannin-protein interactions. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2022; 102:1771-1781. [PMID: 34796497 DOI: 10.1002/jsfa.11672] [Citation(s) in RCA: 16] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/23/2020] [Revised: 09/22/2021] [Accepted: 11/19/2021] [Indexed: 06/13/2023]
Abstract
Red wines are characterized by their astringency, a very important sensory attribute that affects the perceived quality of wines. Three mechanisms have been proposed to explain astringency, and two theories describe how these mechanisms work in an integrated manner to produce tactile sensations such as drying, roughening, shrinking and puckering. The factors involved include not only tannins and salivary proteins, but also anthocyanins, grape polysaccharides and mannoproteins, as well as other wine matrix components that modulate their interactions. These multifactorial interactions could be responsible for different sensory responses and therefore need to be further studied. This review presents the latest advances in astringency perception and its possible origins, with special attention on the interactions of components, their impact on oral perception and the development of astringency sub-qualities. Future research efforts should concentrate on understanding the mechanisms involved as well as on the limiting factors related to the conformation and stability of the tannin-salivary protein complexes. © 2021 Society of Chemical Industry.
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Affiliation(s)
- Beatriz González-Muñoz
- Departamento de Fruticultura y Enología, Facultad de Agronomía e Ingeniería Forestal, Pontificia Universidad Católica de Chile, Santiago, Chile
- Departamento de Genética Molecular y Microbiología, Facultad de Ciencias Biológicas, Pontificia Universidad Católica de Chile, Santiago, Chile
| | - Fernanda Garrido-Vargas
- Departamento de Fruticultura y Enología, Facultad de Agronomía e Ingeniería Forestal, Pontificia Universidad Católica de Chile, Santiago, Chile
- Departamento de Genética Molecular y Microbiología, Facultad de Ciencias Biológicas, Pontificia Universidad Católica de Chile, Santiago, Chile
| | - Carolina Pavez
- Departamento de Fruticultura y Enología, Facultad de Agronomía e Ingeniería Forestal, Pontificia Universidad Católica de Chile, Santiago, Chile
| | - Fernando Osorio
- Departamento de Ciencia y Tecnología de Alimentos, Facultad Tecnológica, Universidad de Santiago de Chile, Santiago, Chile
| | - Jianshe Chen
- School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou, P. R. China
| | - Edmundo Bordeu
- Departamento de Fruticultura y Enología, Facultad de Agronomía e Ingeniería Forestal, Pontificia Universidad Católica de Chile, Santiago, Chile
| | - José A O'Brien
- Departamento de Fruticultura y Enología, Facultad de Agronomía e Ingeniería Forestal, Pontificia Universidad Católica de Chile, Santiago, Chile
- Departamento de Genética Molecular y Microbiología, Facultad de Ciencias Biológicas, Pontificia Universidad Católica de Chile, Santiago, Chile
| | - Natalia Brossard
- Departamento de Fruticultura y Enología, Facultad de Agronomía e Ingeniería Forestal, Pontificia Universidad Católica de Chile, Santiago, Chile
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Ju YL, Yang L, Yue XF, He R, Deng SL, Yang X, Liu X, Fang YL. The condensed tannin chemistry and astringency properties of fifteen Vitis davidii Foex grapes and wines. Food Chem X 2021; 11:100125. [PMID: 34278293 PMCID: PMC8261001 DOI: 10.1016/j.fochx.2021.100125] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/01/2021] [Revised: 06/15/2021] [Accepted: 06/24/2021] [Indexed: 12/01/2022] Open
Abstract
This study sought to determine the effects of variety on the astringency and chemistry of condensed tannins of spine grapes and wines. Fifteen varieties of red spine grape (Vitis davidii Foex) were used. Condensed tannin content, composition, and wine astringency were determined. The condensed tannin profiles were assessed by high-performance liquid chromatography coupled with diode array detector (HPLC-DAD). The condensed tannin content highly depended on the variety ranging from 0.30 mg/g to 7.80 mg/g (in skins), from 3.12 mg/g to 8.82 mg/g (in seeds), and from 62.60 mg/L to 225.90 mg/L (in wines). There were significant differences in proportions of certain constitutive subunits (as mole%) and mean degree of polymerization (mDp) among the varieties. Correlation analysis revealed that condensed tannin concentration and composition had a significant effect on the sensory evaluation and quantitative analysis of astringency. A positive correlation between mDp and astringency was also observed. The present results expand knowledge of the characterization of spine grape and wine condensed tannin chemistry and astringency.
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Affiliation(s)
- Yan-Lun Ju
- College of Enology, Northwest A & F University, Yangling, Shaanxi 712100, China
| | - La Yang
- College of Enology, Northwest A & F University, Yangling, Shaanxi 712100, China
| | - Xiao-Feng Yue
- College of Enology, Northwest A & F University, Yangling, Shaanxi 712100, China
| | - Rui He
- College of Enology, Northwest A & F University, Yangling, Shaanxi 712100, China
| | - Sheng-Lin Deng
- College of Enology, Northwest A & F University, Yangling, Shaanxi 712100, China
| | - Xin Yang
- College of Enology, Northwest A & F University, Yangling, Shaanxi 712100, China
| | - Xu Liu
- College of Enology, Northwest A & F University, Yangling, Shaanxi 712100, China
- Shaanxi Engineering Research Center for Viti-Viniculture, Yangling, Shaanxi 712100, China
| | - Yu-Lin Fang
- College of Enology, Northwest A & F University, Yangling, Shaanxi 712100, China
- Shaanxi Engineering Research Center for Viti-Viniculture, Yangling, Shaanxi 712100, China
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Pfahl L, Catarino S, Fontes N, Graça A, Ricardo-da-Silva J. Effect of Barrel-to-Barrel Variation on Color and Phenolic Composition of a Red Wine. Foods 2021; 10:foods10071669. [PMID: 34359538 PMCID: PMC8303824 DOI: 10.3390/foods10071669] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/26/2021] [Revised: 07/12/2021] [Accepted: 07/16/2021] [Indexed: 11/16/2022] Open
Abstract
Tangible variation of sensory characteristics is often observed in wine aged in similar barrels. Barrel-to-barrel variation in barrel-aged wines was investigated in respect of the most important phenolic compounds of oenological interest. A red wine was aged in 49 medium-toasted oak (Quercus petraea) barrels, from four cooperages, for 12 months. The resulting wines were evaluated for chromatic characteristics, anthocyanin-related parameters, total phenols, flavonoids and non-flavonoids phenols, flavanol monomers, and oligomeric and polymeric proanthocyanidins. PCA and ANOVA were applied to investigate the relationships between barrels and to assess cooperage and individual barrel effect. Three cooperages influenced the wine similarly during aging. Anthocyanin-related parameters showed the highest variation, 25–37%, other phenolics varied 3–8.5%, and with two exceptions, chromatic characteristics changed 1.7–3%. The relationship between the number of barrels and the expected variation for each analytical parameter was calculated, as reference for future measurements involving barrel lots, either in wine production or experimental design.
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Affiliation(s)
- Leonard Pfahl
- LEAF—Linking Landscape, Environment, Agriculture and Food Research Center, Instituto Superior de Agronomia, Universidade de Lisboa, Tapada da Ajuda, 1349-017 Lisboa, Portugal; (L.P.); (J.R.-d.-S.)
| | - Sofia Catarino
- LEAF—Linking Landscape, Environment, Agriculture and Food Research Center, Instituto Superior de Agronomia, Universidade de Lisboa, Tapada da Ajuda, 1349-017 Lisboa, Portugal; (L.P.); (J.R.-d.-S.)
- CeFEMA—Center of Physics and Engineering of Advanced Materials, Instituto Superior Técnico, Universidade de Lisboa, Av. Rovisco Pais, 1, 1049-001 Lisboa, Portugal
- Correspondence:
| | - Natacha Fontes
- Sogrape Vinhos S.A., 4430-809 Avintes, Portugal; (N.F.); (A.G.)
| | - António Graça
- Sogrape Vinhos S.A., 4430-809 Avintes, Portugal; (N.F.); (A.G.)
| | - Jorge Ricardo-da-Silva
- LEAF—Linking Landscape, Environment, Agriculture and Food Research Center, Instituto Superior de Agronomia, Universidade de Lisboa, Tapada da Ajuda, 1349-017 Lisboa, Portugal; (L.P.); (J.R.-d.-S.)
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Long-term effects of different starter yeasts on colour and natural antioxidant power of red wines. Eur Food Res Technol 2021. [DOI: 10.1007/s00217-021-03800-3] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
Abstract
AbstractEighty-seven red wines produced from red grapes of the grape variety Gaglioppo from the Calabria region (vintage 2009) were analysed by standard methods after 4 and 120 months of ageing. So, a total of 29 selected starters of Saccharomyces cerevisiae—3 wild type, 12 monoclonal cultures, and 14 hybrids—inoculated in triplicate were studied for their effects on colour and natural antioxidant power keeping of red wine. Wine ageing decreased the red component, the colour intensity, and the DPPH values while the colour hue values increased. This research has shown that the evolution of wine ageing is affected in a very different way by the starter yeast used and has allowed choosing the best yeast strain useful to produce red wine able to endure very long-time ageing, until 10 years.
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Abstract
Knowledge of analytical values in wines is essential to ensure product safety and compliance with legislation, and it is also essential to understand the various technologies in wine production. The aim of this work was to evaluate the analytical parameters of bottled Moravian wines from the Znojmo sub-region, from harvests 2015 and 2016. Basic oenological parameters and biologically active substances were evaluated. Moreover, we evaluated conditions during bottle aging in wines from harvest 2016. The results of the basic analytical values such as total phenolic acid (TPA), total sulfur dioxide (SO2), pH, actual alcohol content (EtOH), and titratable acidity (TA) were in accordance with generally known values in wines and met the legislative requirements within oenological practices. Biologically active substances, such as gallic acid, trans-caffeic acid (TCA), trans-p-coumaric acid (TPCA), rutin, ferulic acid (FA), myricetin, resveratrol, and quercetin were identified. Comparing the analytical values of individual types of wine leads to a better understanding of winemaking technology and the development of wine as such. The subject of the study was also the monitoring of produced grape pomace incurred during wine production harvest 2015 with the indication of possibilities of its further use.
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A Review on Stems Composition and Their Impact on Wine Quality. Molecules 2021; 26:molecules26051240. [PMID: 33669129 PMCID: PMC7956323 DOI: 10.3390/molecules26051240] [Citation(s) in RCA: 16] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/12/2021] [Revised: 02/19/2021] [Accepted: 02/22/2021] [Indexed: 12/21/2022] Open
Abstract
Often blamed for bringing green aromas and astringency to wines, the use of stems is also empirically known to improve the aromatic complexity and freshness of some wines. Although applied in different wine-growing regions, stems use remains mainly experimental at a cellar level. Few studies have specifically focused on the compounds extracted from stems during fermentation and maceration and their potential impact on the must and wine matrices. We identified current knowledge on stem chemical composition and inventoried the compounds likely to be released during maceration to consider their theoretical impact. In addition, we investigated existing studies that examined the impact of either single stems or whole clusters on the wine quality. Many parameters influence stems' effect on the wine, especially grape variety, stem state, how stems are incorporated, when they are added, and contact duration. Other rarely considered factors may also have an impact, including vintage and ripening conditions, which could affect the lignification of the stem.
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Wang J, Zhang R, Jiang J, Duan W, Fan P, Li S, Wang L. Flavan-3-ols in Vitis seeds: Their extraction and analysis by HPLC-ESI-MS/MS. Food Res Int 2021; 139:109911. [PMID: 33509478 DOI: 10.1016/j.foodres.2020.109911] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/13/2020] [Revised: 11/05/2020] [Accepted: 11/13/2020] [Indexed: 11/30/2022]
Abstract
An orthogonal L1643 × 22 test design was applied to select the optimum conditions for extracting flavan-3-ols in grape seeds. Highest yield of flavan-3-ols was achieved with 80% methanol, a ratio [1:30 (g/mL)] of sample-to-solvent, sonication for 20 min, and extraction at 25 °C for 12 h in darkness. The optimized analytical method for HPLC separation was a multistep gradient elution using 1% formic acid (A) and acetonitrile containing 1% formic acid (B), at a flow rate of 0.6 mL/min in 36 min. Moreover, fourteen flavan-3-ols were separated and identified using HPLC-ESI-MS/MS, including four monomers ((+)-catechin, (-)-epicatechin, epigallocatechin gallate and epicatechin gallate) and ten oligomers (three dimers, four trimers, two tetramers and one pentamer). The optimized method was used to determine flavan-3-ols content and compositions among ten representative cultivars. The new wine grape - Beihong, had higher flavan-3-ols content and polymerization than classic wine grapes - Cabernet Sauvignon, Merlot, Semillon and Riesling.
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Affiliation(s)
- Junfang Wang
- Beijing Key Laboratory of Grape Science and Enology and Key Laboratory of Plant Resources, Institute of Botany, Chinese Academy of Sciences, Beijing 100093, PR China; Key Laboratory of Agro-Products Processing Technology of Shandong / Key Laboratory of Novel Food Resources Processing, Ministry of Agriculture / Institute of Agro-food Science and Technology, Shandong Academy of Agricultural Sciences, Jinan 250100, PR China
| | - Rui Zhang
- Beijing Key Laboratory of Grape Science and Enology and Key Laboratory of Plant Resources, Institute of Botany, Chinese Academy of Sciences, Beijing 100093, PR China
| | - Jinzhu Jiang
- Beijing Key Laboratory of Grape Science and Enology and Key Laboratory of Plant Resources, Institute of Botany, Chinese Academy of Sciences, Beijing 100093, PR China
| | - Wei Duan
- Beijing Key Laboratory of Grape Science and Enology and Key Laboratory of Plant Resources, Institute of Botany, Chinese Academy of Sciences, Beijing 100093, PR China
| | - Peige Fan
- Beijing Key Laboratory of Grape Science and Enology and Key Laboratory of Plant Resources, Institute of Botany, Chinese Academy of Sciences, Beijing 100093, PR China
| | - Shaohua Li
- Beijing Key Laboratory of Grape Science and Enology and Key Laboratory of Plant Resources, Institute of Botany, Chinese Academy of Sciences, Beijing 100093, PR China
| | - Lijun Wang
- Beijing Key Laboratory of Grape Science and Enology and Key Laboratory of Plant Resources, Institute of Botany, Chinese Academy of Sciences, Beijing 100093, PR China.
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Bottle Aging and Storage of Wines: A Review. Molecules 2021; 26:molecules26030713. [PMID: 33573099 PMCID: PMC7866556 DOI: 10.3390/molecules26030713] [Citation(s) in RCA: 22] [Impact Index Per Article: 7.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/30/2020] [Revised: 01/26/2021] [Accepted: 01/27/2021] [Indexed: 12/21/2022] Open
Abstract
Wine is perhaps the most ancient and popular alcoholic beverage worldwide. Winemaking practices involve careful vineyard management alongside controlled alcoholic fermentation and potential aging of the wine in barrels. Afterwards, the wine is placed in bottles and stored or distributed in retail. Yet, it is considered that wine achieves its optimum properties after a certain storage time in the bottle. The main outcome of bottle storage is a decrease of astringency and bitterness, improvement of aroma and a lighter and more stable color. This is due to a series of complex chemical changes of its components revolving around the minimized and controlled passage of oxygen into the bottle. For this matter, antioxidants like sulfur oxide are added to avoid excessive oxidation and consequent degradation of the wine. In the same sense, bottles must be closed with appropriate stoppers and stored in adequate, stable conditions, as the wine may develop unappealing color, aromas and flavors otherwise. In this review, features of bottle aging, relevance of stoppers, involved chemical reactions and storage conditions affecting wine quality will be addressed.
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Merkytė V, Longo E, Windisch G, Boselli E. Phenolic Compounds as Markers of Wine Quality and Authenticity. Foods 2020; 9:E1785. [PMID: 33271877 PMCID: PMC7760515 DOI: 10.3390/foods9121785] [Citation(s) in RCA: 41] [Impact Index Per Article: 10.3] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/29/2020] [Revised: 11/23/2020] [Accepted: 11/28/2020] [Indexed: 12/15/2022] Open
Abstract
Targeted and untargeted determinations are being currently applied to different classes of natural phenolics to develop an integrated approach aimed at ensuring compliance to regulatory prescriptions related to specific quality parameters of wine production. The regulations are particularly severe for wine and include various aspects of the viticulture practices and winemaking techniques. Nevertheless, the use of phenolic profiles for quality control is still fragmented and incomplete, even if they are a promising tool for quality evaluation. Only a few methods have been already validated and widely applied, and an integrated approach is in fact still missing because of the complex dependence of the chemical profile of wine on many viticultural and enological factors, which have not been clarified yet. For example, there is a lack of studies about the phenolic composition in relation to the wine authenticity of white and especially rosé wines. This review is a bibliographic account on the approaches based on phenolic species that have been developed for the evaluation of wine quality and frauds, from the grape varieties (of V. vinifera and non vinifera), to the geographical origin, the vintage year, the winemaking process, and wine aging. Future perspectives on the role of phenolic compounds in different wine quality aspects, which should be still exploited, are also outlined.
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Affiliation(s)
- Vakarė Merkytė
- Faculty of Science and Technology, Free University of Bozen-Bolzano, Piazza Università 5, 39100 Bozen-Bolzano, Italy; (V.M.); (G.W.); (E.B.)
- Oenolab, NOI Techpark South Tyrol, Via A. Volta 13B, 39100 Bozen-Bolzano, Italy
| | - Edoardo Longo
- Faculty of Science and Technology, Free University of Bozen-Bolzano, Piazza Università 5, 39100 Bozen-Bolzano, Italy; (V.M.); (G.W.); (E.B.)
- Oenolab, NOI Techpark South Tyrol, Via A. Volta 13B, 39100 Bozen-Bolzano, Italy
| | - Giulia Windisch
- Faculty of Science and Technology, Free University of Bozen-Bolzano, Piazza Università 5, 39100 Bozen-Bolzano, Italy; (V.M.); (G.W.); (E.B.)
- Oenolab, NOI Techpark South Tyrol, Via A. Volta 13B, 39100 Bozen-Bolzano, Italy
| | - Emanuele Boselli
- Faculty of Science and Technology, Free University of Bozen-Bolzano, Piazza Università 5, 39100 Bozen-Bolzano, Italy; (V.M.); (G.W.); (E.B.)
- Oenolab, NOI Techpark South Tyrol, Via A. Volta 13B, 39100 Bozen-Bolzano, Italy
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20
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Discrimination of five Greek red grape varieties according to the anthocyanin and proanthocyanidin profiles of their skins and seeds. J Food Compost Anal 2020. [DOI: 10.1016/j.jfca.2020.103547] [Citation(s) in RCA: 22] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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21
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Tyagi K, Maoz I, Lewinsohn E, Lerno L, Ebeler SE, Lichter A. Girdling of table grapes at fruit set can divert the phenylpropanoid pathway towards accumulation of proanthocyanidins and change the volatile composition. PLANT SCIENCE : AN INTERNATIONAL JOURNAL OF EXPERIMENTAL PLANT BIOLOGY 2020; 296:110495. [PMID: 32540014 DOI: 10.1016/j.plantsci.2020.110495] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/30/2019] [Revised: 03/29/2020] [Accepted: 03/31/2020] [Indexed: 06/11/2023]
Abstract
Girdling is an important horticultural practice that allows increased yields or modulated ripening but not much is known how it affects metabolic processes. Trunk girdling was performed at fruit set using a single-blade knife on two table grape cultivar SUPERIOR SEEDLESS® and SABLE SEEDLESS®. Sampling of berries was carried out 1 or 9 weeks after girdling in 2017 from both cultivars and 7 and 9 weeks after girdling of 'Sable' in 2018. As expected, girdling resulted in consistent increase in berry size but total soluble content of mature 'Superior' berries was not affected and in 'Sable' it was slightly reduced in one of the two seasons examined. One week after girdling, abscisic acid and gibberellin content was higher in fruitlets from girdled vines and genes of the phenylpropanoid pathway were induced in both cultivars. Berry color development of 'Sable' measured both by auto-fluorescence and concentration of anthocyanins was reduced upon girdling. In contrast, flavan-3-ol and flavonol content, and total proanthcyanidins (PA) content increased 1.8-fold while the mean degree polymerization of the PA decreased from 26 to 21 upon girdling. Girdling reduced the levels of fatty acid derived volatiles in berries of 'Superior' and 'Sable'. In 'Sable', the total terpene level and the level of volatiles released after acid hydrolysis, decreased upon girdling. Overall, our study indicates that girdling can divert metabolic pathways in a manner that may have significant effect on the taste and flavor of grapes.
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Affiliation(s)
- Kamal Tyagi
- Department of Postharvest Science, Agricultural Research Organization, The Volcani Center, Rishon LeZion, Israel; Department of Viticulture and Enology, University of California, Davis, Davis, CA, 95616, USA
| | - Itay Maoz
- Department of Postharvest Science, Agricultural Research Organization, The Volcani Center, Rishon LeZion, Israel
| | - Efraim Lewinsohn
- Department of Vegetable Crops, Newe Ya'ar Research Center, Ramat Yishay, Israel
| | - Larry Lerno
- Department of Viticulture and Enology, University of California, Davis, Davis, CA, 95616, USA; Food Safety and Measurement Facility, University of California, Davis, Davis, CA, 95616, USA
| | - Susan E Ebeler
- Department of Viticulture and Enology, University of California, Davis, Davis, CA, 95616, USA
| | - Amnon Lichter
- Department of Postharvest Science, Agricultural Research Organization, The Volcani Center, Rishon LeZion, Israel.
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Zhang L, Cao QQ, Granato D, Xu YQ, Ho CT. Association between chemistry and taste of tea: A review. Trends Food Sci Technol 2020. [DOI: 10.1016/j.tifs.2020.05.015] [Citation(s) in RCA: 101] [Impact Index Per Article: 25.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/12/2023]
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Wei X, Ju Y, Ma T, Zhang J, Fang Y, Sun X. New perspectives on the biosynthesis, transportation, astringency perception and detection methods of grape proanthocyanidins. Crit Rev Food Sci Nutr 2020; 61:2372-2398. [PMID: 32551848 DOI: 10.1080/10408398.2020.1777527] [Citation(s) in RCA: 27] [Impact Index Per Article: 6.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/27/2022]
Abstract
Proanthocyanidins (PAs) are important secondary metabolites crucial for the quality of grape berry and wine. Despite important advances in our understanding of the structural and regulatory genes involved in the PAs biosynthesis pathway, our knowledge about the details of biosynthetic and regulatory networks, especially the mechanism of polymerization and transportation remains limited. We provided an overview of the latest discoveries related to the mechanisms of grape PAs structure, astringency properties, detection methods, biosynthesis and transportation. We also summarized the environmental influencing factors of PAs synthesis in grape. Future trends were discussed.
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Affiliation(s)
- Xiaofeng Wei
- College of Enology, College of Food Science and Engineering, Viti-viniculture Engineering Technology Center of State Forestry and Grassland Administration, Shaanxi Engineering Research Center for Viti-Viniculture, Northwest A&F University, Yangling, China
| | - Yanlun Ju
- College of Enology, College of Food Science and Engineering, Viti-viniculture Engineering Technology Center of State Forestry and Grassland Administration, Shaanxi Engineering Research Center for Viti-Viniculture, Northwest A&F University, Yangling, China
| | - Tingting Ma
- College of Enology, College of Food Science and Engineering, Viti-viniculture Engineering Technology Center of State Forestry and Grassland Administration, Shaanxi Engineering Research Center for Viti-Viniculture, Northwest A&F University, Yangling, China
| | | | - Yulin Fang
- College of Enology, College of Food Science and Engineering, Viti-viniculture Engineering Technology Center of State Forestry and Grassland Administration, Shaanxi Engineering Research Center for Viti-Viniculture, Northwest A&F University, Yangling, China
| | - Xiangyu Sun
- College of Enology, College of Food Science and Engineering, Viti-viniculture Engineering Technology Center of State Forestry and Grassland Administration, Shaanxi Engineering Research Center for Viti-Viniculture, Northwest A&F University, Yangling, China
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24
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Christofi S, Malliaris D, Katsaros G, Panagou E, Kallithraka S. Limit SO2 content of wines by applying High Hydrostatic Pressure. INNOV FOOD SCI EMERG 2020. [DOI: 10.1016/j.ifset.2020.102342] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/06/2023]
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25
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Lisjak K, Lelova Z, Žigon U, Bolta ŠV, Teissedre P, Vanzo A. Effect of extraction time on content, composition and sensory perception of proanthocyanidins in wine-like medium and during industrial fermentation of Cabernet Sauvignon. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2020; 100:1887-1896. [PMID: 31821559 PMCID: PMC7079243 DOI: 10.1002/jsfa.10189] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/30/2019] [Revised: 11/12/2019] [Accepted: 12/06/2019] [Indexed: 06/08/2023]
Abstract
BACKGROUND The research objectives focused on the extraction of grape tannins during extended maceration. Skins and seeds were extracted separately in a wine-like medium. In parallel, the same grapes were fermented in industrial tanks. The content and structural characteristics of extractable proanthocyanidins (PAs) were determined spectrophotometrically and using UHPLC-DAD-MS/MS, respectively. Skin, seed extracts and fermented wines were characterized in chemical and sensorial terms after different extraction durations. RESULTS The extraction of high molecular-weight PAs (HMWPs) from seeds increased for up to 20 days, whereas low molecular-weight PAs (LMWPs) reached a plateau earlier. The extraction of HMWPs and LMWPs from skins reached a maximum at the first sampling. Sensory evaluation confirmed greater astringency and bitterness of seed extracts with increasing time. Neither seed nor skin extracts differed statistically in terms of the mean degree of polymerization (mDP) and percentage of galloylation (%G) on different extraction days (except for seeds at the first sampling). During industrial maceration, HMWPs and LMWPs increased up to 12.7% alcohol (9 days of maceration); thereafter, the increase was not significant, whereas the mDP, %G and percentage of prodelphinidins did not significantly change after 11.4% alcohol. There were positive correlations with the wine astringency and PA content. CONCLUSION Looking at both simulated and industrial maceration, it can be concluded that, with a longer maceration time, the increase in HMWP content was more evident than PA structural changes. The increasing content of tannins from seeds played an important role in the greater astringency and bitterness of Cabernet Sauvignon macerated at length. © 2019 The Authors. Journal of The Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.
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Affiliation(s)
- Klemen Lisjak
- Department of Fruit Growing, Viticulture and Oenology and Central LaboratoryAgricultural Institute of SloveniaLjubljanaSlovenia
| | | | | | - Špela Velikonja Bolta
- Department of Fruit Growing, Viticulture and Oenology and Central LaboratoryAgricultural Institute of SloveniaLjubljanaSlovenia
| | | | - Andreja Vanzo
- Department of Fruit Growing, Viticulture and Oenology and Central LaboratoryAgricultural Institute of SloveniaLjubljanaSlovenia
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26
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Poklar Ulrih N, Opara R, Korošec M, Wondra M, Abram V. Part II. Influence of trans-resveratrol addition on the sensory properties of ‘Blaufränkisch’ red wine. Food Chem Toxicol 2020; 137:111124. [DOI: 10.1016/j.fct.2020.111124] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/19/2019] [Revised: 01/03/2020] [Accepted: 01/07/2020] [Indexed: 11/16/2022]
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27
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González-Lázaro M, Martínez-Lapuente L, Palacios A, Guadalupe Z, Ayestarán B, Bueno-Herrera M, de la Cuesta PL, Pérez-Magariño S. Effects of different oenological techniques on the elaboration of adequate base wines for red sparkling wine production: phenolic composition, sensory properties and foam parameters. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2019; 99:4580-4592. [PMID: 30891763 DOI: 10.1002/jsfa.9697] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/08/2018] [Revised: 03/11/2019] [Accepted: 03/14/2019] [Indexed: 06/09/2023]
Abstract
BACKGROUND In red sparkling winemaking it is essential to obtain base wines with moderate alcohol content, adequate mouthfeel and color intensity. The aim of this work was to study oenological techniques to obtain adequate base wines for production of red sparkling wine by traditional methods: pre-fermentative cold maceration with dry ice and délestage with premature grapes; and sugar reduction in must and partial dealcoholisation of wine with mature grapes. The effect on oenological parameters, e.g. phenolic content, foam and sensory characteristics, was studied in sparkling wines aged on the lees in bottles for 9 months followed by aging for12 months in bottles after disgorging. RESULTS Pre-fermentative cold maceration was the only treatment that increased the content of anthocyanins in sparkling wines at both stages of aging. Sparkling wines elaborated using délestage showed the highest mean values of the degree of polymerization of proanthocyanidins. Sparkling wines from mature grapes were given higher valuation in the gustatory phase. Sparkling wines elaborated using pre-fermentative cold maceration were given the highest valuation for foam quality. CONCLUSIONS Pre-fermentative cold maceration is a viable alternative to common techniques for increasing the anthocyanin content in wines from premature grapes. It would therefore be a good option to obtain adequate base wines. © 2019 Society of Chemical Industry.
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Affiliation(s)
- Miriam González-Lázaro
- Departamento de Agricultura y Alimentación, Instituto de Ciencias de la Vid y del Vino (Universidad de la Rioja, Gobierno de La Rioja y CSIC), Finca La Grajera, Ctra. De Burgos Km 6, Logroño, La Rioja, Spain
| | - Leticia Martínez-Lapuente
- Departamento de Agricultura y Alimentación, Instituto de Ciencias de la Vid y del Vino (Universidad de la Rioja, Gobierno de La Rioja y CSIC), Finca La Grajera, Ctra. De Burgos Km 6, Logroño, La Rioja, Spain
| | - Antonio Palacios
- Departamento de Agricultura y Alimentación, Instituto de Ciencias de la Vid y del Vino (Universidad de la Rioja, Gobierno de La Rioja y CSIC), Finca La Grajera, Ctra. De Burgos Km 6, Logroño, La Rioja, Spain
| | - Zenaida Guadalupe
- Departamento de Agricultura y Alimentación, Instituto de Ciencias de la Vid y del Vino (Universidad de la Rioja, Gobierno de La Rioja y CSIC), Finca La Grajera, Ctra. De Burgos Km 6, Logroño, La Rioja, Spain
| | - Belén Ayestarán
- Departamento de Agricultura y Alimentación, Instituto de Ciencias de la Vid y del Vino (Universidad de la Rioja, Gobierno de La Rioja y CSIC), Finca La Grajera, Ctra. De Burgos Km 6, Logroño, La Rioja, Spain
| | - Marta Bueno-Herrera
- Instituto Tecnológico Agrario de Castilla y León, Consejería de Agricultura y Ganadería, Ctra Burgos Km 119, Finca Zamadueñas, Valladolid, Spain
| | - Pedro López de la Cuesta
- Instituto Tecnológico Agrario de Castilla y León, Consejería de Agricultura y Ganadería, Ctra Burgos Km 119, Finca Zamadueñas, Valladolid, Spain
| | - Silvia Pérez-Magariño
- Instituto Tecnológico Agrario de Castilla y León, Consejería de Agricultura y Ganadería, Ctra Burgos Km 119, Finca Zamadueñas, Valladolid, Spain
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28
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Milat AM, Boban M, Teissedre PL, Šešelja-Perišin A, Jurić D, Skroza D, Generalić-Mekinić I, Ljubenkov I, Volarević J, Rasines-Perea Z, Jourdes M, Mudnić I. Effects of oxidation and browning of macerated white wine on its antioxidant and direct vasodilatory activity. J Funct Foods 2019. [DOI: 10.1016/j.jff.2019.05.025] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022] Open
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Basalekou M, Kyraleou M, Pappas C, Tarantilis P, Kotseridis Y, Kallithraka S. Proanthocyanidin content as an astringency estimation tool and maturation index in red and white winemaking technology. Food Chem 2019; 299:125135. [PMID: 31302431 DOI: 10.1016/j.foodchem.2019.125135] [Citation(s) in RCA: 20] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/13/2019] [Revised: 07/04/2019] [Accepted: 07/05/2019] [Indexed: 11/16/2022]
Abstract
Selecting the appropriate type of barrel for wine maturation but also deciding on the optimum maturation length, is a challenge for winemakers. As different types of barrel woods emerge, it is of great importance for a guideline to be established, which could facilitate winemaking decisions. Since the sensory perception of the finished wine, and particularly the intensity of astringency, is a decisive factor for the quality of a barrel-aged wine, in this experiment, the structural characteristics of wine proanthocyanidins were determined and their correlation with astringency was established. According to the results obtained, the proanthocyanidin content and the type of subunit that is dominant in tannin chains could be used to construct an astringency estimation model. The findings could provide winemakers with a useful tool when deciding how long to mature a specific type of wine in a specific wood container without making it appear coarse and astringent.
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Affiliation(s)
- Marianthi Basalekou
- Department of Food Science & Human Nutrition, Laboratory of Oenology, Agricultural University of Athens, 75 Iera Odos, 11855 Athens, Greece
| | - Maria Kyraleou
- Department of Food Science & Human Nutrition, Laboratory of Oenology, Agricultural University of Athens, 75 Iera Odos, 11855 Athens, Greece
| | - Christos Pappas
- Department of Food Science & Human Nutrition, Laboratory of General Chemistry, Agricultural University of Athens, 75 Iera Odos, 11855 Athens, Greece
| | - Petros Tarantilis
- Department of Food Science & Human Nutrition, Laboratory of General Chemistry, Agricultural University of Athens, 75 Iera Odos, 11855 Athens, Greece
| | - Yorgos Kotseridis
- Department of Food Science & Human Nutrition, Laboratory of Oenology, Agricultural University of Athens, 75 Iera Odos, 11855 Athens, Greece
| | - Stamatina Kallithraka
- Department of Food Science & Human Nutrition, Laboratory of Oenology, Agricultural University of Athens, 75 Iera Odos, 11855 Athens, Greece.
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30
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Comparison of high pressure treatment with conventional red wine aging processes: impact on phenolic composition. Food Res Int 2019; 116:223-231. [DOI: 10.1016/j.foodres.2018.08.018] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/02/2018] [Revised: 08/01/2018] [Accepted: 08/04/2018] [Indexed: 11/20/2022]
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31
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Basalekou M, Pappas C, Tarantilis P, Kyraleou M, Cotea V, Kallithraka S. Astringency estimation of wines maturing in different types of containers. BIO WEB OF CONFERENCES 2019. [DOI: 10.1051/bioconf/20191502014] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/14/2022] Open
Abstract
Astringency is a parameter of great importance for wine quality. During wine maturation in wooden barrels it can be enhanced by tannins extracted by the wood. However, their concentration is not directly correlated with astringency. Mean Degree of Polymerization (mDP) is often employed to characterize the structural characteristics of tannins in wines, providing also information on their proanthocyanidin content. The prodelphinidin content (%P), as well as the percentage of epigallocatechin (EGC) in extension and terminal units, have been negatively linked with astringency. Since the intensity of astringency is a decisive factor for the quality of a barrel-aged wine in this experiment, the structural characteristics of wine proanthocyanidins were determined in four different Greek wines, two white (Vilana and Dafni) and two red (Kotsifali and Mandilari). All wines matured for nine months in different types of containers (stainless steel tanks and barrels made of different woods). The prodelphinidin (terminal or extension) content was determined by means of phloroglucinolysis, followed by HPLC-UV-MS analysis, while astringency was assessed by a panel of trained tasters. Multivariate analysis showed that only white wines that matured in Acacia barrels contained high %P values independently of the variety used and were characterized as less astringent by the panel. Moreover, the determination of %extension and terminal EGC units revealed that the tannins of the wines maturing in Acacia barrels, contain higher amounts of EGC as terminal units. These findings could be used by winemakers in order to select the appropriate type of barrel according to the type of wine.
Keywords: Astringency, proanthocyanidin, tannin, barrel
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32
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Mihnea M, Aleixandre-Tudó JL, Kidd M, du Toit W. Basic In-Mouth Attribute Evaluation: A Comparison of Two Panels. Foods 2018; 8:foods8010003. [PMID: 30577639 PMCID: PMC6352104 DOI: 10.3390/foods8010003] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/15/2018] [Revised: 12/10/2018] [Accepted: 12/19/2018] [Indexed: 11/25/2022] Open
Abstract
Astringency is often difficult to evaluate accurately in wine because of its complexity. This accuracy can improve through training sessions, but it can be time-consuming and expensive. A way to reduce these costs can be the use of wine experts, who are known to be reliable evaluators. Therefore, the aim of this work was to compare the sensory results and the panel performance obtained using trained panelists versus wine experts (winemakers). Judges evaluated twelve red wines for in-mouth basic perception (sweet, sour, bitter, astringent, and burning sensation) following the same tasting protocol and with the samples being presented in two different tasting modalities. Panels’ performance and relationship between the chemical composition and the sensory perception were investigated. Both panels showed similar consistency and repeatability, and they were able to accurately measure the astringency of the wines. However, the significant correlations between sensory scores and chemical composition varied with the panel and the tasting modality. From our results, we could see that winemakers tended to discriminate better between the samples when the differences were very small.
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Affiliation(s)
- Mihaela Mihnea
- Department of Viticulture and Oenology, Stellenbosch University, ZA-7600 Stellenbosch, South Africa.
- RISE Research Institutes of Sweden, Agrifood and Bioscience, P.O. Box 5401, SE-402 29 Gothenburg, Sweden.
| | - José Luis Aleixandre-Tudó
- Department of Viticulture and Oenology, Stellenbosch University, ZA-7600 Stellenbosch, South Africa.
| | - Martin Kidd
- Department of Statistics and Actuarial Sciences, Stellenbosch University, ZA-7600 Stellenbosch, South Africa.
| | - Wessel du Toit
- Department of Viticulture and Oenology, Stellenbosch University, ZA-7600 Stellenbosch, South Africa.
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Vidal L, Antúnez L, Rodríguez-Haralambides A, Giménez A, Medina K, Boido E, Ares G. Relationship between astringency and phenolic composition of commercial Uruguayan Tannat wines: Application of boosted regression trees. Food Res Int 2018; 112:25-37. [DOI: 10.1016/j.foodres.2018.06.024] [Citation(s) in RCA: 19] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/15/2018] [Revised: 05/23/2018] [Accepted: 06/10/2018] [Indexed: 11/28/2022]
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Rivero FJ, Jara-Palacios MJ, Gordillo B, Heredia FJ, González-Miret ML. Impact of a post-fermentative maceration with overripe seeds on the color stability of red wines. Food Chem 2018; 272:329-336. [PMID: 30309551 DOI: 10.1016/j.foodchem.2018.08.008] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/01/2018] [Revised: 07/20/2018] [Accepted: 08/03/2018] [Indexed: 11/29/2022]
Abstract
With the purpose of modulating the copigmentation equilibria of red wines, an environmentally sustainable process was performed based on post-fermentative addition of overripe seeds (OS). Simple (SW) and double (DW) addition were performed to produce different enrichment of phenolics from seeds, hence different copigmentation/polymerization ratios. The determination of the phenolic composition showed different global increases in OS-macerates wines (catechin, epicatechin, gallic acid and procyanidins B1 and B2). The double post-maceration (DW) was more effective than the simple post-maceration addition to improve the phenolic structure of wines. The application of Differential Tristimulus Colorimetry could assess the effects of this practice on the color characteristics and stability of wines. Results highlighted that both simple and double assays underwent colorimetric improvements against the control wines (CW, no seeds addition). DW led to the highest chromatic stability, showing lower lightness, higher chroma values and bluish hues than CW. This color difference was visually detectable.
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Affiliation(s)
- Francisco J Rivero
- Food Colour and Quality Laboratory, Facultad de Farmacia, Universidad de Sevilla, 41012 Sevilla, Spain.
| | - M José Jara-Palacios
- Food Colour and Quality Laboratory, Facultad de Farmacia, Universidad de Sevilla, 41012 Sevilla, Spain.
| | - Belén Gordillo
- Food Colour and Quality Laboratory, Facultad de Farmacia, Universidad de Sevilla, 41012 Sevilla, Spain.
| | - Francisco J Heredia
- Food Colour and Quality Laboratory, Facultad de Farmacia, Universidad de Sevilla, 41012 Sevilla, Spain.
| | - M Lourdes González-Miret
- Food Colour and Quality Laboratory, Facultad de Farmacia, Universidad de Sevilla, 41012 Sevilla, Spain.
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Bueno M, Marrufo-Curtido A, Carrascón V, Fernández-Zurbano P, Escudero A, Ferreira V. Formation and Accumulation of Acetaldehyde and Strecker Aldehydes during Red Wine Oxidation. Front Chem 2018; 6:20. [PMID: 29492401 PMCID: PMC5817066 DOI: 10.3389/fchem.2018.00020] [Citation(s) in RCA: 36] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/10/2017] [Accepted: 01/23/2018] [Indexed: 01/30/2023] Open
Abstract
The main aim of the present work is to study the accumulation of acetaldehyde and Strecker aldehydes (isobutyraldehyde, 2-methylbutanal, isovaleraldehyde, methional, phenylacetaldehyde) during the oxidation of red wines, and to relate the patterns of accumulation to the wine chemical composition. For that, eight different wines, extensively chemically characterized, were subjected at 25°C to three different controlled O2 exposure conditions: low (10 mg L−1) and medium or high (the stoichiometrically required amount to oxidize all wine total SO2 plus 18 or 32 mg L−1, respectively). Levels of volatile aldehydes and carbonyls were then determined and processed by different statistical techniques. Results showed that young wines (<2 years-old bottled wines) hardly accumulate any acetaldehyde regardless of the O2 consumed. In contrast, aged wines (>3 years-old bottled wines) accumulated acetaldehyde while their content in SO2 was not null, and the aged wine containing lowest polyphenols accumulated it throughout the whole process. Models suggest that the ability of a wine to accumulate acetaldehyde is positively related to its content in combined SO2, in epigallocatechin and to the mean degree of polymerization, and negatively to its content in Aldehyde Reactive Polyphenols (ARPs) which, attending to our models, are anthocyanins and small tannins. The accumulation of Strecker aldehydes is directly proportional to the wine content in the amino acid precursor, being the proportionality factor much higher for aged wines, except for phenylacetaldehyde, for which the opposite pattern was observed. Models suggest that non-aromatic Strecker aldehydes share with acetaldehyde a strong affinity toward ARPs and that the specific pattern of phenylacetaldehyde is likely due to a much reduced reactivity toward ARPs, to the possibility that diacetyl induces Strecker degradation of phenyl alanine and to the potential higher reactivity of this amino acid to some quinones derived from catechin. All this makes that this aldehyde accumulates with intensity, particularly in young wines, shortly after wine SO2 is depleted.
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Affiliation(s)
- Mónica Bueno
- Instituto de Ciencias de la Vid y del Vino, Universidad de La Rioja-CSIC-Gobierno de La Rioja, Logroño, Spain
| | - Almudena Marrufo-Curtido
- Laboratory for Flavor Analysis and Enology, Department of Analytical Chemistry, Faculty of Sciences, Instituto Agroalimentario de Aragón, IA2, Universidad de Zaragoza-CITA, Universidad de Zaragoza, Zaragoza, Spain
| | - Vanesa Carrascón
- Laboratory for Flavor Analysis and Enology, Department of Analytical Chemistry, Faculty of Sciences, Instituto Agroalimentario de Aragón, IA2, Universidad de Zaragoza-CITA, Universidad de Zaragoza, Zaragoza, Spain
| | | | - Ana Escudero
- Laboratory for Flavor Analysis and Enology, Department of Analytical Chemistry, Faculty of Sciences, Instituto Agroalimentario de Aragón, IA2, Universidad de Zaragoza-CITA, Universidad de Zaragoza, Zaragoza, Spain
| | - Vicente Ferreira
- Laboratory for Flavor Analysis and Enology, Department of Analytical Chemistry, Faculty of Sciences, Instituto Agroalimentario de Aragón, IA2, Universidad de Zaragoza-CITA, Universidad de Zaragoza, Zaragoza, Spain
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Petropoulos S, Kanellopoulou A, Paraskevopoulos I, Kotseridis Y, Kallithraka S. Characterization of grape and wine proanthocyanidins of Agiorgitiko ( Vitis vinifera L. cv.) cultivar grown in different regions of Nemea. J Food Compost Anal 2017. [DOI: 10.1016/j.jfca.2017.07.038] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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Cáceres-Mella A, Talaverano MI, Villalobos-González L, Ribalta-Pizarro C, Pastenes C. Controlled water deficit during ripening affects proanthocyanidin synthesis, concentration and composition in Cabernet Sauvignon grape skins. PLANT PHYSIOLOGY AND BIOCHEMISTRY : PPB 2017; 117:34-41. [PMID: 28587991 DOI: 10.1016/j.plaphy.2017.05.015] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/20/2017] [Revised: 05/17/2017] [Accepted: 05/25/2017] [Indexed: 05/26/2023]
Abstract
The influence of controlled water deficit on the phenolic composition and gene expression of VvLAR2, VvMYBPA1, VvMYBPA2 and VvMYB4a in Cabernet Sauvignon grape skins throughout ripening was investigated. The assay was carried out on own-rooted Vitis vinifera plants cv. Cabernet Sauvignon in a commercial vineyard from veraison until commercial harvest. Three irrigation regimes were used from veraison until harvest with the following treatments: T1: 3.6 mm day-1; T2: 1.8 mm day-1 and T3: 0.3 mm day-1. The content of total phenols and total anthocyanins in grape skins increased during ripening, but water deficit did not produce differences among treatments in the total anthocyanin concentration. Proanthocyanidins (PAs) decreased throughout ripening, although approximately 25 days after veraison (DAV), their content slightly increased. This effect was more pronounced in the most restrictive treatment (T3). A similar pattern was observed in the transcript abundance of VvLAR2, VvMYBPA1 and VvMYB4a. PAs separation revealed differences in concentration but not in the proportion among fractions among the irrigation treatments. Additionally, controlled water deficit increased the mean degree of polymerization and the flavan-3-ol polymeric concentration in grape skins throughout ripening but with no effects on the extent of PAs galloylation. Our results suggest that the water status of Cabernet Sauvignon grapevines affects the gene expression for proteins involved in the synthesis of PAs, increasing their concentration and also their composition, with further evidence for the efficacy of a convenient, controlled water deficit strategy for grapevine cultivation.
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Affiliation(s)
- Alejandro Cáceres-Mella
- Escuela de Agronomía, Pontificia Universidad Católica de Valparaíso, San Francisco s/n, La Palma, Casilla 4-D, Quillota, Chile.
| | - M Inmaculada Talaverano
- CICYTEX-Technological Institute of Food and Agriculture-INTAEX (Government of Extremadura), Adolfo Suarez, s/n 06071, Badajoz, Spain
| | - Luis Villalobos-González
- Universidad de Chile, Facultad de Ciencias Agronómicas, Santa Rosa 11315, La Pintana, Casilla 1004, Santiago, Chile
| | - Camila Ribalta-Pizarro
- Centro Regional de Innovación Hortofrutícola de Valparaíso (Ceres), Pontificia Universidad Católica de Valparaíso, Av. San Francisco s/n, La Palma, Quillota, Chile
| | - Claudio Pastenes
- Universidad de Chile, Facultad de Ciencias Agronómicas, Santa Rosa 11315, La Pintana, Casilla 1004, Santiago, Chile
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38
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Philippidis A, Poulakis E, Basalekou M, Strataridaki A, Kallithraka S, Velegrakis M. Characterization of Greek Wines by Ultraviolet–Visible Absorption Spectroscopy and Statistical Multivariate Methods. ANAL LETT 2017. [DOI: 10.1080/00032719.2016.1255748] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
Affiliation(s)
- Aggelos Philippidis
- Foundation for Research and Technology-Hellas (IESL-FORTH), Institute of Electronic Structure and Laser, Heraklion, Crete, Greece
| | - Emmanouil Poulakis
- Foundation for Research and Technology-Hellas (IESL-FORTH), Institute of Electronic Structure and Laser, Heraklion, Crete, Greece
- Department of Chemistry, University of Crete, Heraklion, Crete, Greece
| | - Marianthi Basalekou
- Department of Food Science and Human Nutrition, Laboratory of Oenology, Agricultural University of Athens, Athens, Greece
| | - Argiro Strataridaki
- School of Agricultural Technology, Technological and Educational Institute of Crete, Heraklion, Crete, Greece
| | - Stamatina Kallithraka
- Department of Food Science and Human Nutrition, Laboratory of Oenology, Agricultural University of Athens, Athens, Greece
| | - Michalis Velegrakis
- Foundation for Research and Technology-Hellas (IESL-FORTH), Institute of Electronic Structure and Laser, Heraklion, Crete, Greece
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39
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Thibodeau M, Bajec M, Pickering G. Orosensory responsiveness and alcohol behaviour. Physiol Behav 2017; 177:91-98. [PMID: 28433466 DOI: 10.1016/j.physbeh.2017.04.019] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/22/2016] [Revised: 04/17/2017] [Accepted: 04/18/2017] [Indexed: 10/19/2022]
Abstract
Consumption of alcoholic beverages is widespread through much of the world, and significantly impacts human health and well-being. We sought to determine the contribution of orosensation ('taste') to several alcohol intake measures by examining general responsiveness to taste and somatosensory stimuli in a convenience sample of 435 adults recruited from six cohorts. Each cohort was divided into quantiles based on their responsiveness to sweet, sour, bitter, salty, umami, metallic, and astringent stimuli, and the resulting quantiles pooled for analysis (Kruskal-Wallis ANOVA). Responsiveness to bitter and astringent stimuli was associated in a non-linear fashion with intake of all alcoholic beverage types, with the highest consumption observed in middle quantiles. Sourness responsiveness tended to be inversely associated with all measures of alcohol consumption. Regardless of sensation, the most responsive quantiles tended to drink less, although sweetness showed little relationship between responsiveness and intake. For wine, increased umami and metallic responsiveness tended to predict lower total consumption and frequency. A limited examination of individuals who abstain from all alcohol indicated a tendency toward higher responsiveness than alcohol consumers to sweetness, sourness, bitterness, and saltiness (biserial correlation), suggesting that broadly-tuned orosensory responsiveness may be protective against alcohol use and possibly misuse. Overall, these findings confirm the importance of orosensory responsiveness in mediating consumption of alcohol, and indicate areas for further research.
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Affiliation(s)
- Margaret Thibodeau
- Department of Biological Sciences, Brock University, St. Catharines, Ontario L2S 3A1, Canada
| | - Martha Bajec
- Department of Biological Sciences, Brock University, St. Catharines, Ontario L2S 3A1, Canada
| | - Gary Pickering
- Department of Biological Sciences, Brock University, St. Catharines, Ontario L2S 3A1, Canada; Cool Climate Oenology and Viticulture Institute, Brock University, St. Catharines, Ontario L2S 3A1, Canada; Department of Psychology, Brock University, St. Catharines, Ontario L2S 3A1, Canada; Charles Sturt University, Locked Bag 588, Wagga Wagga, NSW 2678, Australia.
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40
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Comparison of Aquitaine and Rioja Red Wines: Characterization of Their Phenolic Composition and Evolution from 2000 to 2013. Molecules 2017; 22:molecules22020192. [PMID: 28125043 PMCID: PMC6155613 DOI: 10.3390/molecules22020192] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/03/2016] [Revised: 12/31/2016] [Accepted: 01/16/2017] [Indexed: 11/24/2022] Open
Abstract
Wine chemical analysis was carried out on 194 commercial blended red wines produced by two major wine-growing areas—the Aquitaine (France) and Rioja (Spain) regions—in order to compare the wines of both regions. Anthocyanins and derived pigments, tannins and derivatives were identified and quantified by HPLC-DAD-ESI-MS/MS (high pressure liquid chromatography coupled to diode array detector and mass spectrometry using the electrospray ionization interface). Mean degree of polymerization (mDP) was determined. The influence of the wine-growing region and the predominance of the properties of some grape varieties used are confirmed by the significant differences observed between both regions. Rioja and Bordeaux “generic” (Bordeaux and Bordeaux-Supérieur appellations) red wines showed the highest anthocyanic content and the highest mDP, as these wines are in a majority made from Merlot (Bordeaux “generic”) and Tempranillo (Rioja). On the contrary, Bordeaux “specific” regions (Blayais, Médoc, Graves, and Libournais) showed the red wines with the highest total phenolic content and tannin concentration, as the predominant grape variety used is Cabernet Sauvignon. A principal component analysis (PCA) and a hierarchical ascendant classification (HAC) suggesting patterns between the chemical parameters and the distribution of the red wines in three groups were proposed. The comparison of the two wine-growing areas also reveals some similarities between the various grape varieties used. A general effect of a progressive decrease in anthocyanins, anthocyanin-derived pigment and tannins is observed for older wines.
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41
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Prakash S, Iturmendi N, Grelard A, Moine V, Dufourc E. Quantitative analysis of Bordeaux red wine precipitates by solid-state NMR: Role of tartrates and polyphenols. Food Chem 2016; 199:229-37. [DOI: 10.1016/j.foodchem.2015.12.013] [Citation(s) in RCA: 21] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/12/2015] [Revised: 12/02/2015] [Accepted: 12/02/2015] [Indexed: 11/25/2022]
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Kyraleou M, Kotseridis Y, Koundouras S, Chira K, Teissedre PL, Kallithraka S. Effect of irrigation regime on perceived astringency and proanthocyanidin composition of skins and seeds of Vitis vinifera L. cv. Syrah grapes under semiarid conditions. Food Chem 2016; 203:292-300. [PMID: 26948617 DOI: 10.1016/j.foodchem.2016.02.052] [Citation(s) in RCA: 28] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/22/2015] [Revised: 02/02/2016] [Accepted: 02/04/2016] [Indexed: 10/22/2022]
Abstract
In this work, the effect of water availability on astringency of seed and skin extracts of Vitis vinifera cv. Syrah berries under the typical semiarid conditions of Greece was investigated. Moreover, astringency was assessed in relation to proanthocyanidin composition. For this purpose, three irrigation treatments were applied starting at berry set through harvest of 2011 and 2012: full irrigation (FI) at 100% of crop evapotranspiration, deficit irrigation (DI) at 50% and non-irrigated (NI). FI skin and seed extracts were perceived significantly more astringent than NI. Total phenol, total tannin, (+)-catechin, (-)-epicatechin and procyanidin C1 concentrations were positively correlated with astringency. Positive correlations were also obtained among astringency and average degree of polymerization and proportion of the extension units of shorter tannins while astringency of larger tannins was correlated with the proportion of terminal units. On the contrary, total anthocyanin and epigallocatechin contents were negatively correlated with astringency.
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Affiliation(s)
- Maria Kyraleou
- Department of Food Science & Human Nutrition, Agricultural University of Athens, Laboratory of Enology, 11855 Athens, Greece
| | - Yorgos Kotseridis
- Department of Food Science & Human Nutrition, Agricultural University of Athens, Laboratory of Enology, 11855 Athens, Greece
| | - Stefanos Koundouras
- Laboratory of Viticulture, School of Agriculture, Aristotle University of Thessaloniki, 54124 Thessaloniki, Greece
| | - Kleopatra Chira
- Univ. Bordeaux, ISVV, EA 4577, Œnologie, 210 Chemin de Leysotte, 33140 Villenave d'Ornon, France; INRA, ISVV, USC 1366 Œnologie, 210 Chemin de Leysotte, 33140 Villenave d'Ornon, France
| | - Pierre-Louis Teissedre
- Univ. Bordeaux, ISVV, EA 4577, Œnologie, 210 Chemin de Leysotte, 33140 Villenave d'Ornon, France; INRA, ISVV, USC 1366 Œnologie, 210 Chemin de Leysotte, 33140 Villenave d'Ornon, France
| | - Stamatina Kallithraka
- Department of Food Science & Human Nutrition, Agricultural University of Athens, Laboratory of Enology, 11855 Athens, Greece.
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Santos MC, Nunes C, Jourdes M, Teissedre PL, Rodrigues A, Amado O, Saraiva JA, Coimbra MA. Evaluation of the potential of high pressure technology as an enological practice for red wines. INNOV FOOD SCI EMERG 2016. [DOI: 10.1016/j.ifset.2015.11.018] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
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Bueno M, Carrascón V, Ferreira V. Release and Formation of Oxidation-Related Aldehydes during Wine Oxidation. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2016; 64:608-617. [PMID: 26653972 DOI: 10.1021/acs.jafc.5b04634] [Citation(s) in RCA: 46] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/05/2023]
Abstract
Twenty-four Spanish wines were subjected to five consecutive cycles of air saturation at 25 °C. Free and bound forms of carbonyls were measured in the initial samples and after each saturation. Nonoxidized commercial wines contain important and sensory relevant amounts of oxidation-related carbonyls under the form of odorless bound forms. Models relating the contents in total aldehydes to the wine chemical composition suggest that fermentation can be a major origin for Strecker aldehydes: methional, phenylacetaldehyde, isobutyraldehyde, 2-methylbutanal, and isovaleraldehyde. Bound forms are further cleaved, releasing free aldehydes during the first steps of wine oxidation, as a consequence of equilibrium shifts caused by the depletion of SO2. At low levels of free SO2, de novo formation and aldehyde degradation are both observed. The relative importance of these phenomena depends on both the aldehyde and the wine. Models relating aldehyde formation rates to wine chemical composition suggest that amino acids are in most cases the most important precursors for de novo formation.
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Affiliation(s)
- Mónica Bueno
- Laboratorio de Análisis del Aroma y Enología (LAAE), Instituto Agroalimentario de Aragón (IA2), Department of Analytical Chemistry, Faculty of Sciences, Universidad de Zaragoza , 50009, Zaragoza, Spain
| | - Vanesa Carrascón
- Laboratorio de Análisis del Aroma y Enología (LAAE), Instituto Agroalimentario de Aragón (IA2), Department of Analytical Chemistry, Faculty of Sciences, Universidad de Zaragoza , 50009, Zaragoza, Spain
| | - Vicente Ferreira
- Laboratorio de Análisis del Aroma y Enología (LAAE), Instituto Agroalimentario de Aragón (IA2), Department of Analytical Chemistry, Faculty of Sciences, Universidad de Zaragoza , 50009, Zaragoza, Spain
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45
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Zeng L, Teissèdre PL, Jourdes M. Structures of polymeric pigments in red wine and their derived quantification markers revealed by high-resolution quadrupole time-of-flight mass spectrometry. RAPID COMMUNICATIONS IN MASS SPECTROMETRY : RCM 2016; 30:81-88. [PMID: 26661973 DOI: 10.1002/rcm.7416] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/25/2015] [Revised: 08/26/2015] [Accepted: 10/04/2015] [Indexed: 06/05/2023]
Abstract
RATIONALE The quantification of polymeric pigment families in red wine through their derived quantification markers released during phloroglucinolysis will allow the understanding of their formation kinetics and evolutions during aging which has not been achieved until now and is in urgent need. The identification of these quantification markers was achieved by high-resolution mass spectrometry (HRMS) in this study. METHODS HRMS was used to clarify the fragmentation patterns in positive mode of polymeric pigments and identify their derived quantification markers released during phloroglucinolysis. RESULTS With HRMS, identification of (epi)catechin-malvidin-3-O-glucoside adducts was simplified to MS/MS, and the fragmentation pattern of malvidin-3-O-glucoside-(epi)catechin adducts was clearly demonstrated. The attribution of four detected ions at m/z 1071.2765 in red wine to the trimeric structure of (epi)catechin-[malvidin-3-O-glucoside-A type linkage-(epi)catechin] and [malvidin-3-O-glucoside-A type linkage-(epi)catechin]-(epi)catechin was achieved for the first time by MS/MS and evidence given by phloroglucinolysis. Moreover, four kinds of derived quantification markers released from polymeric pigments during phloroglucinolysis were also identified. CONCLUSIONS The fragmentation pathways of polymeric pigments in red wine and their derived quantification markers released during acidic chemical depolymerisation were clarified which will allow their quantification in red wine.
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Affiliation(s)
- Liming Zeng
- University of Bordeaux, ISVV, EA 4577 Œnologie), 210 Chemin de Leysotte, F-33140, Villenave d'Ornon, France
- INRA, ISVV, USC 1366 INRA, IPB, 210 Chemin de Leysotte, F-33140, Villenave d'Ornon, France
| | - Pierre-Louis Teissèdre
- University of Bordeaux, ISVV, EA 4577 Œnologie), 210 Chemin de Leysotte, F-33140, Villenave d'Ornon, France
- INRA, ISVV, USC 1366 INRA, IPB, 210 Chemin de Leysotte, F-33140, Villenave d'Ornon, France
| | - Michaël Jourdes
- University of Bordeaux, ISVV, EA 4577 Œnologie), 210 Chemin de Leysotte, F-33140, Villenave d'Ornon, France
- INRA, ISVV, USC 1366 INRA, IPB, 210 Chemin de Leysotte, F-33140, Villenave d'Ornon, France
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46
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Ma W, Waffo-Téguo P, Jourdes M, Li H, Teissèdre PL. Isolation of condensed tannins in individual size from grape seeds and their impact on astringency perception. BIO WEB OF CONFERENCES 2016. [DOI: 10.1051/bioconf/20160702002] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022] Open
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47
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Rinaldi A, Iturmendi N, Jourdes M, Teissedre PL, Moio L. Transfer of tannin characteristics from grape skins or seeds to wine-like solutions and their impact on potential astringency. Lebensm Wiss Technol 2015. [DOI: 10.1016/j.lwt.2015.02.037] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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48
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Stamatina K, Yorgos K, Maria K, Niki P, Argirios T, Garifalia K. Analytical phenolic composition and sensory assessment of selected rare Greek cultivars after extended bottle ageing. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2015; 95:1638-1647. [PMID: 25103612 DOI: 10.1002/jsfa.6865] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/25/2014] [Revised: 07/09/2014] [Accepted: 08/04/2014] [Indexed: 06/03/2023]
Abstract
BACKGROUND The Hellenic vineyard embraces a large number of native cultivars, which are mostly unexploited for their ageing potential. Therefore, it was thought that analyzing some quality parameters of 14 red wines produced by rare native varieties would be of great importance in obtaining a general picture of their potential for commercial use. Various analytical methods were applied to the selected wines, at bottling and after 8 years of ageing, in an attempt to provide reliable answers to this issue. In addition, it was of interest to investigate the alteration of the phenolic content and color parameters of the wines after extended bottle storage and to evaluate the overall changes with respect to their sensory properties. RESULTS Most of the oligomeric phenolic compounds identified in the wines studied diminished after 8 years of bottle storage, while significant correlations were obtained between wine chemical composition and sensory data. CONCLUSIONS After 8 years of bottle storage some of the unexploited varieties (Vitis vinifera) were found to be worthy of further study and use for the production of quality wines. Wines with the best sensory characteristics were those made by Limniona, Mavrotragano, Bakouri, Thrapsa and Mavrothiriko, in accordance (more or less) with the results of chemical analyses.
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Affiliation(s)
- Kallithraka Stamatina
- Department of Food Science and Technology, Agricultural University of Athens, 11855, Athens, Greece
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Chira K, Zeng L, Le Floch A, Péchamat L, Jourdes M, Teissedre PL. Compositional and sensory characterization of grape proanthocyanidins and oak wood ellagitannin. Tetrahedron 2015. [DOI: 10.1016/j.tet.2015.02.018] [Citation(s) in RCA: 25] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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